Fermentation Lag - will my beer have off flavors?

[Bob_Barley]

I brewed two batches this past Saturday (3/7/2015) of an all late-hopped IPA. OG of 1.082.

I chill my wort using a plate chiller and the local (Cleveland) water supply. The water this time of year is around 43 degrees and I ended up putting 18 gallons of wort in the fermenter at 58 degrees (a tad chilli).

I used a new-to-me yeast (Danstar BRY-97 West Coast Ale Yeast) and simply re-hydrated 5 packets and pitched into the wort.

Usually I'll have significant activity within 12 hours of pitching, however I didn't have activity until almost 36 hours later (temp was 60 degrees), 48 hours later the temp was 62 degrees and I had very little activity, and this morning (60 hours later) I had massive, nearly eruption-like activity and the temp was 68 degrees and on the rise.

I'm concerned that I'll have off-flavors due to the long lag time, possibly due to under-pitching, or pitching too cold?

Are my concerns valid? If so, should I do anything to correct the situation?

 

[flars]

I don't think you under pitched. The lag phase won't cause off flavors. The yeast didn't start working until the wort warmed to fermentation temperature. What may cause off flavors is the current temperature. Try to get the wort down to about 66°F.

 

[kh54s10]

I don't think you under pitched.

The long lag time, which wasn't too long, should not give any off flavors.

The longer lag time was likely to the cooler fermentation temperature.

I don't think you have anything of concern happening.

 

[JayDubWill]

I agree, nothing to worry about. I am curious however what you're using to ferment in. 18 gallons is huge compared to the normal 6 gallon bucket or carboy. Are you able to control your temps?

 

[adamdillabo]

I used the west coast danstar yeast this weekend too. I pitched satuday night. Sunday nothing. Monday a little foam and today I had 3 inches of krausen. Maybe the yeast is just a bit slower to get going.

 

[Bob_Barley]

I'm fermenting in an 20gal stainless steel conical, for which the temperature control is a basement with an ambient temperature of 65 degrees. :-(

So I really have no temp control.

I have been brewing off and on for about a year and a half but want to pick up the pace and hone my skills since I've acquired a really nice setup and it drives me crazy having it in the basement not being put to use. Sounds like temp control is next on the list of skills that need sharpening.

 

[Bob_Barley]

Thanks for the feedback, glad to hear that all seems normal and the lag was likely due to the cool temp and not to under pitching.

 

[DennisinIowa]

I'm fermenting in an 20gal stainless steel conical, for which the temperature control is a basement with an ambient temperature of 65 degrees. :-(

So I really have no temp control.

I have been brewing off and on for about a year and a half but want to pick up the pace and hone my skills since I've acquired a really nice setup and it drives me crazy having it in the basement not being put to use. Sounds like temp control is next on the list of skills that need sharpening.

Temp control is the biggest improvement I have made. Essential.
D

 

[Bob_Barley]

I ran cold water over the fermenter this morning as it was approaching 70 degrees, and brought it back down to 65 degrees. When I got home from work it was holding at 67 degrees. Hopefully I won't have any off flavors from allowing the temp to rise; I expect the activity to slow way down from here. Now I'm wondering if I should add some corn sugar to dry this batch out to make a killer west-coast IPA?

 

[flars]

Adding corn sugar may give you a washed out watery taste.

 

[BigFloyd]

I ran cold water over the fermenter this morning as it was approaching 70 degrees, and brought it back down to 65 degrees. When I got home from work it was holding at 67 degrees. Hopefully I won't have any off flavors from allowing the temp to rise; I expect the activity to slow way down from here. Now I'm wondering if I should add some corn sugar to dry this batch out to make a killer west-coast IPA?

You're OK at 67*F with that strain. Since the temp started cool and rose over time, I wouldn't anticipate temp-related flavor issues.

Negative on adding the sugar. You risk making it unbalanced with the amount of hops typically added to that style. Adding sugar to try to fix an expected problem rarely improves the flavor/character of most beers.

 

[Bob_Barley]

Thanks for the input everyone. I'll not be adding the corn sugar.

I took a gravity reading just now and the brew is at 1.045 down from 1.082 - so it has a long way yet to go. I was expecting this strain to have done most of its work by now as I read that its similar to San Diego Super - which I've heard can eat its way through a high gravity beer in 2 1/2 to 3 days.

 

[flars]

Your beer is doing good. I don't take a hydrometer reading until fourteen days after active fermentation begins.